How to brew this

Suggestion
Ratio
1:2
1:15
Temp
91°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Dark · 8/10
Type
Single origin
Origin
Chinacla, La Paz, Honduras
Process
Washed
Tasting notes
Baked appleApricotCaramelMatcha
Varietal
Catuaí
Species
Arabica
Altitude
1580 masl
Farm
Los Cipreses
Producer
Marysabel Caballero y Moises Herrera
About
A washed Catuaí from the Los Cipreses farm of Marysabel Caballero and Moises Herrera in Chinacla, La Paz, Honduras. Baked apple and apricot fruit, caramel sweetness and a green tea finish.

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FAQ

Where does Marysabel Caballero y Moises come from?

Marysabel Caballero y Moises comes from Chinacla, La Paz, Honduras. It is a washed coffee. It grows at 1580 masl.

What does Marysabel Caballero y Moises taste like?

Akito Coffee lists baked apple, apricot, caramel and matcha.

How do I brew Marysabel Caballero y Moises?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 91°C (196°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.